Immunology and Microbiology
Akkermansia muciniphila
100%
Probiotic
92%
Microorganism
47%
Faecalibacterium
42%
Commensal
31%
Infectious Agent
23%
Type Strain
19%
Hydrophobicity
19%
Antimicrobial Peptides
19%
Antiporter
19%
Decarboxylation
19%
Microflora
19%
Applied Microbiology
19%
Minimum Inhibitory Concentration
19%
Bifidobacterium animalis
19%
Microbiology
19%
Biofilm
12%
Antimicrobial Activity
12%
Supernatant
12%
Gastrointestinal Transit
12%
Antimicrobial Agent
12%
Intestine Flora
11%
Metabolite
9%
Homeostasis
9%
Metagenomics
9%
Bacterial Cell
9%
Antimicrobial Resistance
9%
Colony-Forming Unit
6%
Staining
6%
Agar
6%
Colony Forming Unit S
6%
Bioinformatics
6%
Food Science
Probiotics
76%
Antioxidant
39%
Total Phenolic Content
31%
Probiotic Viability
28%
Dark Chocolate
28%
Phenolic Compounds Content
23%
Health Benefits
21%
Bifidobacterium animalis
19%
Cheese Spread
19%
Simulated Gastrointestinal Conditions
19%
Microbial Load
19%
in Vitro Digestion
19%
Carboxylate
19%
Shelf Life
19%
Total Dietary Fibre
19%
Potential Prebiotic
19%
Food Waste
19%
Probiotic Cheese
12%
Storage Time
9%
In Vitro Gastrointestinal
9%
Sensation of Taste
9%
Sugar Content
9%
High Moisture Content
9%
Probiotic Strains
9%
Microbial Load Reduction
9%
Probiotic Products
9%
Dietary Fat
9%
Nutritive Value
9%
Dietary Fiber
9%
Total Soluble Solids
9%
Nutritional Composition
9%
Bioactive Compound
9%
Yogurt
6%
Water Activity
6%
Whey Cheese
6%
Dairy Matrix
6%
Microbiological Quality
6%
Gallic Acid Equivalent
6%
Innovative Food
6%
Glucosidase
6%
Angiotensin
6%
Agricultural and Biological Sciences
Chocolate
38%
Microorganism
38%
Bifidobacterium
38%
Probiotic
32%
Minimum Inhibitory Concentration
19%
Rita
19%
Outreach
19%
Aralia cordata
19%
Microbial Contamination
19%
Phytochemical
19%
Fungi
19%
Hippophae rhamnoides
19%
Functional Diversity
19%
Cannabis Sativa
19%
Bioactive Compound
7%
Antioxidant
6%
